Vivant
GO HERE: for a bar-side view of au courant French cooking, which means it takes some of its small-plate-y inspiration from Japan and Scandinavia. Chef Pierre Touitou, who cooked at Aux Deux Amis and the Plaza Athénée, was featured in BA when he was still in culinary school!
ORDER THE: raw seafood (especially scallops and uni); pasta with almond pesto; and green beans with bottarga and green almonds. Careful, though: The menu changes frequently, and those little plates add up quickly.
THE VIBE IS: intime. Food-focused and kinda romantic early; wine-centric later in the evening. Thanks to the miniscule size—just bar seating and a couple of tables—it can feel clubby, in a fun way.
PRACTICAL STUFF: Reserve online a few days in advance. Closed Saturday and Sunday.
